large round serving dish filled with a mixture of penne pasta salad made with tomatoes, onions, feta, and mixed greens

Salad pasta with Greek vinaigrette

6
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
This tossed salad–pasta salad marriage turns just 4 ounces of pasta (lentil pasta for extra protein and fiber) into something hearty. Top with feta for lots of tang. This simple vinaigrette is an all-purpose dressing that’s great on grilled shrimp and chicken too. Make a double batch to keep in the fridge, and use all week long.

Ingredients

Uncooked yellow lentil pasta

4 oz, penne variety

Garlic

1 clove(s), grated

Extra virgin olive oil

1½ Tbsp

Red wine vinegar

1½ Tbsp

Dijon mustard

1 tsp

Dried oregano

½ tsp

Kosher salt

½ tsp

Black pepper

¼ tsp

Lettuce

5 oz, spring mix-variety

Grape tomatoes

1 cup(s), halved

Red onion

cup(s), sliced

Crumbled feta cheese

½ cup(s)

Instructions

  1. Cook the pasta according to the package directions; drain and rinse with cold water.
  2. In a large bowl, whisk the garlic, oil, vinegar, mustard, oregano, salt, and black pepper. Add the pasta, lettuce, tomatoes, and onion; toss gently to combine. Sprinkle with the cheese.
  3. Serving size: about 2 cups